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Recipe: Apricot Pasta Salad
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
 
Ingredients:
  • 1/4 Lbs. cooked corkscrew macaroni
  • 6 fresh ripe apricots, cut into quarters
  • 1 cookedboneless and skinless chicken breast, shredded
  • 2 smallzucchini\raw, shredded
  • 1 red bell pepper\raw, shreddded
  • 1 Tbs. fresh basil
  • 6 fresh ripe apricots, cut into quarters
  • 2 Tbs. white wine vinegar
  • 1 Tbs. sugar
  • 1/4 cup vegetable oil
  • 1 Tbs. fresh basil
This Recipe is considered:
Low Sodium
Cooking Directions:
Combine first 6 ingredients in a bowl. Set aside. To make the dressing, combine next 4 ingredients in a blender. With blender running, add vegetable oil until thick and smooth. Turn off blender and stir in basil. Drizzle over the pasta salad and serve.
 
Per Serving: calories 276, fat 15.7g, calories from fat 51%, protein 13.9g, cholesterol 26.4mg, dietary fiber 3.5g

Nutrients Exchanges
Calories 276 Milk Exchanges 0.0
Protein 13.9g Vegetable Exchanges 0.3
Carbohydrates 23.5g Fruit Exchanges 0.5
Dietary Fiber 3.5g Bread Exchanges 0.6
Sugar 12.2g Other Carbohydrates/Sugar Exchanges 0.2
Fat Total 15.7g Lean Meat Exchanges 0.0
Saturated Fat 2.1g Very Lean Meat/Protein Exchanges 1.4
Mono-unsaturated Fat 2.3g Fat Exchanges 2.7
Poly-unsaturated Fat 11.4g
% Calories from Fat 51%    
Cholesterol 26.4mg
Sodium 33.2mg
Vitamins Minerals
Vitamin A 360.2IU Calcium 32.0mg
Thiamin (B1) 1.2mg Copper 1.7mg
Riboflavin (B2) 1.3mg Iron 1.6mg
Niacin (B3) 6.4mg Magnesium 43.3mg
Vitamin B6 1.4mg Manganese 0.9mg
Vitamin B12 0.2mcg Phosphorus 145.9mg
Vitamin C 58.2mg Potassium 566.4mg
Vitamin E 10.4IU Selenium 17.4mcg
Folate 30.7mcg Sodium 33.2mg
Pantothenic Acid 1.3mg Zinc 0.9mg